- 1 TBSP of Oil
- 300g of lamb (as you are slow cooking you could use mutton)
- salt and pepper
- 1 onion, chopped
- 3-4 medium carrots, sliced diagonally
- 2 celery stick, chopped
- 45g of Pearl Barley
- 450 ml of Lamb Stock
- 2 pinches of dried parsley
- Dumplings – I use Aunt Bessie’s finest frozen
- Heat the oil in a frying pan. Add the lamb, season with salt and pepper and brown for approximately 5 minutes.
- Add the onion, carrots and celery and fry for a further 3-5 minutes.
- Transfer to the slow cooker. Sprinkle the barley over the lamb and vegetables, add the stock, stir and sprinkle the parsley on top.
- Cook on low for 7-8 hours.
- And 90 minutes before serving, place the frozen dumplings on top. After 45 minutes turn them.
- Ladle into large bowls and enjoy!
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